Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- ¼ cup water or orange juice
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving a slight overhang on the long sides to act as a “sling.”
- Step 2: Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of spices so the flavor distributes evenly throughout the bread.
- Step 3: Whisk Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, water (or orange juice), and vanilla extract. Whisk vigorously until the mixture is completely smooth and the eggs are fully incorporated into the pumpkin base.
- Step 4: Combine and Bake: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain; do not overmix, as this can make the bread tough. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 5: Cooling and Slicing: Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes. Use the parchment paper sling to lift the bread out of the pan. Allow it to cool completely before slicing to ensure the internal structure sets properly, which prevents the bread from falling apart.
- Cook Time: 75 minutes